Hamon question again

izafireman

Well-Known Member
Having had some replies to my questions regarding me wanting to make a knife and try and create a hamon on I ,I can get hold of 1080 steel which I was going to try but before I do , is this steel OK , or are there better steels to try? I think someone said 1084?

The other question is, as I grind my blanks out in the hardened state I am guessing that when I try and do a hamon I would be better doing the majority of the stock removal, leave a mm or so on the edge and then harden. Once hardened I can then carefully grind the final edge.

Or is it possible to harden the blank from the beginning and grind...or would this risk losing the hamon?
 
When it comes to plain carbon, your best bets for hamon activity is 1050 or 1075. Higher carbon contents can be hit-n-miss. If you use the correct steel, you can generally achieve a good hamon if hardening anything 1/4" or less thick.

The only way you'd "loose" the hamon, regardless of the thickness you quench at, would be if you overheat when grinding.

If just takes some time and practice..... don't get wrapped around the axle if it takes a few tries......that's how this knifemaking thing goes.
 
If I were going for hamon, I would not attempt to harden full thickness and grind after heat treat for a few reasons.

One, the cross sectional geometry of the ground bevels plays a key role in the formation of hamon.

Two, it has been my experience, that while it is highly unlikely you would grind away all or the majority of a hamon, it is possible to grind away some of the finer, more subtle 'wispiness' and detail, which can be quite shallow. You may also find grinding too much can raise or lower your transition line.
 
When it comes to plain carbon, your best bets for hamon activity is 1050 or 1075. Higher carbon contents can be hit-n-miss. If you use the correct steel, you can generally achieve a good hamon if hardening anything 1/4" or less thick.

The only way you'd "loose" the hamon, regardless of the thickness you quench at, would be if you overheat when grinding.

If just takes some time and practice..... don't get wrapped around the axle if it takes a few tries......that's how this knifemaking thing goes.


Thanks for your reply, glad I asked as saved me wasting time and money, I shall source the steels you recommended.
 
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